Description
Indulge in the delightful combination of chocolate and strawberries with these Chocolate-Dipped Strawberry Cupcakes, perfect for any occasion.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup (120ml) milk
- ⅓ cup (80ml) vegetable oil
- 1 tsp vanilla extract
- ½ cup (120ml) boiling water
- 1 cup (230g) unsalted butter, softened
- 3½ cups (440g) powdered sugar
- ½ cup strawberry puree or strawberry jam
- 1 tsp vanilla extract
- Pinch of salt
- 12 fresh whole strawberries, leaves on
- ¾ cup (130g) chocolate chips or chocolate melts
- 1 tsp coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake tin with 12 liners.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add egg, milk, oil, and vanilla, and mix until combined.
- Slowly stir in boiling water — the batter will be thin.
- Pour into liners and bake for 18-22 minutes, until the tops spring back.
- Let cool completely before frosting.
- Beat butter until light and fluffy for the strawberry buttercream.
- Add powdered sugar gradually and beat well.
- Mix in strawberry puree/jam, vanilla, and salt until smooth.
- If too soft, add a little powdered sugar; if too stiff, add a teaspoon of milk.
- Rinse and thoroughly dry strawberries.
- Melt chocolate and coconut oil in the microwave in 20-second bursts.
- Dip strawberries and place on parchment paper to set.
- Pipe strawberry buttercream in a swirl on cooled cupcakes.
- Gently place one chocolate-dipped strawberry on top of each cupcake.
- Serve immediately or refrigerate up to 24 hours.
Notes
- Best eaten the same day for optimal freshness.
- Use reduced/thickened strawberry jam for better consistency in buttercream.
- Ensure strawberries are completely dry before dipping in chocolate.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg